Aubergine and Spinach with Garlic Aioli

The only time-consuming part here is roasting the aubergine. But put it in the oven, go off to do something else, then come back and throw the meal together.

 

Ingredients:

2 aubergines

olive oil

water

giant couscous (about 25-35 g per person)

50-100 g fresh spinach

garlic aioli (from previous post)

herbs and spices (I like mint and cinnamon)

 

Instructions:

1. Wash the aubergines and slice the skin, but not through to the flesh. Rub with a little olive oil and roast for 30-45 minutes at 200 C, until soft and falling apart.

2. Boil the water, pour it over the giant couscous, and simmer for 6-8 minutes, with the lid on, until soft. Add the spinach and put the lid back on, so the spinach wilts.

3. Remove the flesh from the aubergines and add it to the pan.

4. Mix in the aioli and herbs.

5. Mix everything together, then serve.